Longanisa Smash Taco

One of my favorite Filipino ingredients is longanisa. The burp-inducing Filipino sweet and garlicky sausage is popular for breakfast but I can eat it any time of day.

Bold, quick, and packed with contrast, the Longanisa Smash Taco combines caramelized Filipino longanisa with gooey American cheese, bright diced tomato, tangy atchara, a runny fried egg, and crunchy fried garlic. Sweet, savory, tangy, and crunchy come together in a meal that works for brunch, dinner, or taco night.

Ingredients

6-8 Filipino longanisa, casings removed

6 small flour or corn tortillas (6-inch)

6 slices American cheese (or 3–6 slices torn to fit)

1 cup diced tomato (Roma or vine-ripened), drained slightly

1/2 cup atchara (Filipino pickled green papaya), drained and chopped

6 eggs (fried sunny-side up or over-easy)

2 tbsp fried garlic (crispy garlic chips) or homemade fried garlic

1–2 tbsp vegetable oil (for frying)

Salt & pepper to taste

Optional: chopped cilantro, sliced scallions, lime wedges, hot sauce

1. Heat skillet with 1 tbsp oil. Add the longanisa and spread into a very thin layer onto tortilla. Let sear undisturbed 1–2 minutes.

2. Using a spatula, “smash” the longanisa into an even thin patty, pressing to flatten and create lots of crispy edges. Cook 3–4 minutes, flip, add cheese, cover and cook until caramelized and cooked through.

3. Top with diced tomato, a spoonful of atchara, and a fried egg. Season the egg with salt and pepper.

4. Sprinkle fried garlic over the top and add optional cilantro/scallions and a squeeze of lime or a dash of hot sauce. Serve immediately.

Smash that sausage